Name: Gingerbread rings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 125 gram butter, chopped, at room temperature; 1/2 cup firmly packed brown sugar; 1/2 cup honey; 1 egg yolk; 2 1/2 cup plain flour; 1/2 teaspoon bicarbonate of soda; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1 1/2 cup pure icing sugar; 1/3 cup coloured sprinkles

Gingerbread rings

Make these cute and colourful gingerbread cookies for the family, a children's party or to give as gifts. They can be made up to 4 days ahead.

Makes 20

Prep

30M

Cook

15M

Total

45M

Ingredients

125 gram butter, chopped, at room temperature

1/2 cup firmly packed brown sugar

1/2 cup honey

1 egg yolk

2 1/2 cup plain flour

1/2 teaspoon bicarbonate of soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 1/2 cup pure icing sugar

1/3 cup coloured sprinkles

Method

1.Preheat oven to 180°C/160°C fan forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and honey in a bowl. Add egg yolk; beat to combine. Add flour, bicarbonate of soda, ginger, cinnamon and cloves; stir to combine. Turn out onto a floured surface; gently knead until smooth.

2.Using a rolling pin, roll dough out between 2 sheets of baking paper until 5mm thick. Using a 7cm round fluted pastry cutter, cut 30 discs from dough. Using a 2cm round fluted cutter, cut a disc from centre of each biscuit. Place on prepared trays, leaving room for spreading. Bake for 12-15 minutes until golden. Cool on trays (biscuits will firm).

3.Combine icing sugar and enough water to form a firm spreadable icing. Spread icing over biscuits. Add sprinkles. Serve when set.

makes 20 You’ll need fluted pastry cutters. Cook 4 days ahead. Store in an airtight container. Freeze uncooked dough for 2 months. Thaw in fridge.
Note

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